Remembering the Queen & Prince Philip's monster wedding cake on their 70th wedding anniversary
November 1947, in a Britain still reeling from ravages of World War II, Princess Elizabeth's marriage to Philip Mountbatten was a slice of sunshine in what had otherwise been a fairly dire decade.
The design of the future Queen's wedding cake was masterminded by a Mr Schur, chief confectioner at McVitie and Price Ltd. (pictured above tending to his creation) and intricately decorated, with one tier depicting armorial bearings, and two depicting scenes from their lives.
As rationing was still underway, the ingredients for the 9ft-tall, 500lb fruitcake were flown to the UK from South Africa and Australia, where they had been donated, earning it the nicknake 'the 10,000 mile cake'. Every girl in the Australian Girl Guides Association had contributed to the ingredients. To show their thanks, the royal newlyweds sent a tier back to them.
The cake produced 2000 slices for guests, with hundreds further sent with hand-written notes to various charites and organisations.
Head patisserie chef Julie Walsh and her team at recently recreated the confection for an ITV documentary 'A Very Royal Wedding', and spent hundreds of hours on the project which needed, 60lb of butter, 55lb of sugar, 75lb of flour, 660 eggs, 80 oranges and lemons, 300lb of dried nuts and fruits, and three-and-a-half gallons of Navy rum; 150lb of marzipan and 110lb of icing sugar was used in the white royal icing.